Creamy Chicken Pasta

It's the Christmas season and Chris has not been traveling, so of course we've been cooking again. Yay for cooking together and eating yummy food :-) It turned out to be incredibly delicious so I've decided to share it with the world! I think the best meal's just come out of your head and not always from a recipe. I thought we should use up some of our frozen chicken and pasta (we have a lot in our stockpile) and a cream sauce sounded like the best way to combine the two! Chris thought we should add some veggies and onion which lead to me think that of course we needed to add garlic because what recipe doesn't need garlic?!

Here's what it looked like:

Here's the recipe:
1/4 c chopped onion (not finely chopped)
1.5 cloves of garlic, chopped
1-2 T Extra virgin olive oil (EVOO)
8 oz Chicken (we had some thighs but you can use any boneless chicken)
2 T butter (REAL butter no fake stuff, TRUST me on this)
3 T Flour (all purpose bleached makes for the whitest sauce but this didn't end up white so whatever could work)
1.5 c Milk
1 t white sugar
1 t Parsley
1 t Oregano
1 t Thyme
1 T Basil (I did use 1 Tablespoon b/c I really like basil)
1 t Rosemary
1 t Tarragon
2 t salt
Pepper (to taste)
1 t (ish) seasoned salt
1 green pepper (chopped into big chunks)
1 red pepper (chopped into big chunks)
5.75 oz Pasta (we had some whole wheat spaghetti lying around)

Put the EVOO into a skillet and warm up the oil (medium-high). Saute the garlic and onion until carmelized. Sear the chicken on both sides, sprinkling seasoned salt and black pepper on one side. Cover up and turn down to medium, let cook most of the way. Put the chicken, onions and garlic on a plate and in the microwave to rest and stay warm. In a pan melt the butter (medium-low), add the flour, add more or less as needed until it balls up. Add milk 1/2 c at a time and let thicken between additions, keep stirring to keep it from burning on the bottom of the pan. Add sugar and make sure it's mixed in well, then add parsley, oregano, thyme, basil, rosemary, tarragon, stir well. Throw in the red and green peppers to cook a little on medium-low heat, if it's a little thick it's ok, the chicken will thin it out. Cook your pasta according to the directions on the package. Throw the chicken into the cream sauce with the peppers to finish cooking. Drain your pasta once finished cooking and split up into bowls. Cover with the chicken and pepper cream sauce. Eat and Enjoy!

I hope you love this as much as we did!

Serves: 4
Nutritional Information (Per Serving):
** Side note: we used 2% milk, unsalted butter, and whole wheat spaghetti
Calories: 420
Total Fat (g): 18.1
Cholesterol (mg): 159.5
Sodium (mg): 828.2
Potassium (mg): 598.8
Total Carbs (g): 44
   Dietary Fiber (g): 3.6
   Sugars (g): 8.2
Protein (g): 19
Vitamin A: 31.8%
Vitamin C: 163.1%
Calcium: 14.2%
Iron: 13.1%